Tuesday, January 11, 2011

Open Container: Banana Bread

The holidays are over and I have all these open containers in my frig.

And you thought I was talking about alcohol....shame on you!!

I did an inventory of the refrigerator contents, and the freezer contents.

A partial container of sour cream

A partial container of eggnog

Four frozen bananas

This is where the possible alcohol thought could come into play.

Have you ever seen a loaf of bread do that?

There was a serious accident in the oven and the bread was charged with "open container".

This is what I did to create this bread:

With all the different flavors going on in this bread, we found out that if you smear butter on a slice of this, it is great.

I also have plans for this banana bread.

Make sure you keep tuned-in this week.

Open Container Banana Bread

2 large eggs

1 c. brown sugar

1/3 c. vegetable oil (canola)

4 ripe bananas

2 tsp. vanilla extract

3/4 tsp. brandy extract

2 2/3 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 c. sour cream

3/4 c. eggnog

chopped walnuts (opt)

Preheat oven to 350 degrees F.

In a mixer bowl, beat together the eggs, sugar and oil. Blend in the mashed banana, vanilla, and

brandy. Mix in the cinnamon and nutmeg.

In a small mixing bowl, sift the flour, baking soda, baking powder, and salt. Mix quickly into banana mixture.

Whisk together the sour cream and eggnog in a separate bowl. Gently stir into banana mixture, mixing until just combined.

Pour the batter into a well greased 9 x 5 loaf pan (can divide in half and use two loaf pans) . Sprinkle with chopped walnuts.

Bake for 1 hour, or until wooden pick comes out clean. When my timer reached 1 hour I had to keep adding 10 minutes until it was done. It took mine about an hour and a half, but start checking at the end of 1 hour.

Good Luck~Happy Eating~Enjoy

"Be a lover of hospitality, a lover of good men, sober, just, holy, temperate." Titus 1:8